Just got mine fairly recently and want to try and do a pulled pork this weekend but I have a bunch of questions. I don't have a Maverick ET-73 yet and was wondering if anyone know of stores that carry it in stock (price isn't a issue I just obviously need it). If not what can hold me over? I also was curious about lighting the WSM and how often you need to add charcoal, and what type you guys suggest? I have read a lot on the site but not so much about this stuff.. More will come.

Do you have a charcoal chimney to light your coals with?
They are cheap and often found at lowes and home depot.

Once you load the charcoal ring and add your lit coals to the
top of the pile, get your temps adjusted and running steady
by manipulating the vents, the wsm can run overnight and never
need to more charcoal.

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln

pretty much load the ring up with unlit coals, and leave enough room
to add the chimney of lit coals...it's called the Minion Method, which
I taught to Jim Minion. The lit coals slowly ignite the unlit, and it
slow burns for hours, providing an even heat while you sleep.
Any problems..your ET will beep at you to wake you up and adjust
the vents to get temps back to normal.

And hey to Goober.

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln

Get yourself an big empty coffe can and cut out the bottom and the top..place it in the center of the charcoal grate and the center of the ring...place your unlit charcoal around it...along with a couple of pieces of smoking wood...I like cherry and hickory...I also like lump charcoal..use what you want and can get...anyone then light the chimney when all the coals are that white color dump the lit chimney inside of the coffe can...remove coffe can with tongs or welding mits...you now have the right amount of lit charcoal and the rest of the unlit and wood has stayed where you want it....bottom vents all open assmeble the WSM with meat on.....keep the top lid all the way open and the bottom ones all the way open till you hit 200* then shut the bottom three down till they are open about 1/3 of the way...wait 15-20 to see what your temp is and make small adjusments from there...It has been my experience it's easier to bring the temp up then down...after it's dialed in that's about it...
Just my .02
Good luck and enjoy your WSM

Unfortunately there is not a Bass Pro shop nearby but, I do not mind refilling it for now.

I have been looking around at rubs and that and I am not sure what to use.. I don't like anything too spicy, and I am unsure about rubbing mustard/mayo on the butt as well? Honestly I am pretty clueless here.. Especially about sauce, I have seen a lot of mention of vinegar based sauces. Are there recipes for these around too? And you put it on after you pull it? Final question for now... I want a Pork Butt or Pork Shoulder when I go to buy it?

Really sorry for the basic questions I have been poking around all day with the search and not having much luck is there some stuff with the really basic stuff I am missing? I really do not mean to be re-asking things that have been answered in the past and I am very grateful for all your help so far and look forward to showing you guys some pics on saturday!

Unfortunately there is not a Bass Pro shop nearby but, I do not mind refilling it for now.

I have been looking around at rubs and that and I am not sure what to use.. I don't like anything too spicy, and I am unsure about rubbing mustard/mayo on the butt as well? Honestly I am pretty clueless here.. Especially about sauce, I have seen a lot of mention of vinegar based sauces. Are there recipes for these around too? And you put it on after you pull it? Final question for now... I want a Pork Butt or Pork Shoulder when I go to buy it?

Really sorry for the basic questions I have been poking around all day with the search and not having much luck is there some stuff with the really basic stuff I am missing? I really do not mean to be re-asking things that have been answered in the past and I am very grateful for all your help so far and look forward to showing you guys some pics on saturday!

ask as many questions as you want... and any kind of questions. Everybody here is super cool man.. I ask all the time and everyone helps me... that's how you learn bro.. I like wolfe rub spicy.. He has regular too.. I don't make my own yet. The other folks here know alot about pork,,, I have the same questions as you...

I don't know what store you have. But they must have a bbq section. Go there and look for rubs and pick what you think you'd like and your guest would like.. You can always add more salt later.. As far as sauces, what do you mean? BBq sauce? If so, same as before pick what you like. you're the chef and you will be the one they praise...I have a feeling it will all work out perfect!!! Hang in there buddy!!!!